Berry Butter Cake

This post is a little late for Memorial Day, but this is one recipe you’ll be able to break out for any family or friend type gathering you may have in the coming summer months. It’s basically a pound cake but it is a darn good one…I mean, it’s from Paula Deen after all! That woman knows her stuff, especially when it comes to absurd amounts of butter and sugar. I added in two types of berries for a more summery cake and threw in a bit more vanilla. Also, if you have quite a few eggs you need to use up (like me) this cake is perfect–it uses six! Many of the reviews I read added lemon flavor or zest to give it a little more zing, which would also be a wonderful addition along with the berries.

I really wanted something quick too, as I didn’t have a lot of time last night to make something. However, the time stated on the recipe was a little off. Instead of the hour and fifteen minutes it said to bake it, it actually took me one hour and 50 minutes to get it perfectly done. That will definitely teach me to not start a cake around 9 in the evening! Besides that little snaffu, the cake was awesome! It forms a sugary crust on the bottom (my favorite part) and stays absolutely moist and dense on the inside. I HIGHLY recommend serving with vanilla ice cream. Absolutely delish!

1 1/2 c. Each Frozen Blueberries and Raspberries, tossed in flour (Do this once you have mixed everything together. You want the berries to be frozen when you mix them into the batter so that they don’t bleed into it.)

Directions

Generously grease and flour a 10-inch bundt pan. Do NOT preheat the oven. Using an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Whisk together the flour, baking powder and salt. Alternately add flour mixture and heavy whipping cream to the butter-sugar mixture, beginning and ending with flour. Stir in the vanilla and gently, but quickly, fold the berries into the batter.

Pour the batter into the prepared pan. Put into a cold oven and set the temperature to 325 degrees. Bake for 1 hour and 15 minutes without opening the oven door and then bake for an additional 30–35 minutes, checking with a butter knife toward the end of the time to test for doneness.

Cool the cake on a baking rack for 15 minutes and then invert the cake onto a cake plate or cake stand. Slice warm or at room temperature and serve with vanilla ice cream or homemade whipped cream.